According to wikipedia Ramen is a Japanese noodle dish that originated in China. It is served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー chāshū?), dried seaweed (海苔 nori?), kamaboko, green onions, and occasionally corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyūshū to the miso ramen of Hokkaidō.
On a hot day it’s nice to be able to make a quick tasty meal for yourself or anyone else that may be around. When most people think ramen I don’t think they’re first thought jumps to gourmet. They just might be thinking it’s just a quick noodle soup that lives on the salty side of the tracks in Foodville. They would be right too. If you only use the directions on the ramen package to make soup then your missing the big flavor picture here. You don’t have to make soup and you don’t have to use the chicken flavored kung-fu packet of yellow salt. Boil the water and cook the noodles as stated and then step through the cooking glacé Mon Amie.
There is a whole big world of possibilities with Ramen. When I make ramen I’m excited, because I know I can make a fast tasty meal with a bunch of stuff you and I probably have in our home kitchens. It’s just a matter of having the desire to chop a few items, and even the chopping and dicing is optional.
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